In a large skillet fry the ground elk with onion and green pepper until browned. Drain off excess grease.

Pour the tomato sauce, diced tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano, garlic powder, onion powder and brown sugar. Cover, and simmer over low heat for at least one hour.

You can also mix this together in the morning and cook in the crock pot.

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